Serves 2

Ingredients:

2 Chicken breasts, sliced 1cm thick
2 Egg noodle cakes
30ml Peanut butter
200g Broccoli florets, roughly sliced
200ml Coconut cream
1 Lemon, zested and juiced
2 Spring onions, finely sliced
2 Garlic cloves, grated or finely chopped
½ Chilli, de-seeded and finely chopped
15g Ginger, peeled and grated
Water
Cooking oil
Salt and pepper

Method:

1. Bring a pot of water to a simmer. Add noodle cakes and cook for 3-4 minutes. 
2. Place a pan with a drizzle of cooking oil over a medium heat. Season chicken slices with salt and pepper. When the pan is hot, cook the chicken until golden on both sides, about 1 minute per side. The chicken doesn’t need to be cooked through, it is just about the colouring at this stage. Remove from the pan and set aside. 
3. Return pan over a medium heat with a further splash of cooking oil. When hot, add broccoli and cook until slightly charred, about 3-4 minutes, shifting it around the pan occasionally. When it is cooked, but still crunchy, remove from the pan, squeeze over some fresh lemon juice and seasoning. Set aside. 
4. Return that pan over a low heat. Add a splash of cooking oil, the garlic, chilli (to your heat preference), lemon zest and ginger. Sauté for 2 minutes before adding peanut butter and coconut cream. Mix well until the peanut butter and coconut cream are well combined. Add chicken and noodles and simmer for a further 1-2 minutes until heated through. Season to taste with lemon juice, salt and pepper. 
5. Top with your broccoli and sprinkle over spring onion.